matar ka nimona recipe

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Matar ka nimona recipe with step by step photos – easy to prepare delicious UP style matar ka nimona recipe. A vegan recipe.

matar ka nimona recipe

This is a gravy like dish prepared with fresh green peas, onions, tomatoes and spices. I have also added potatoes but they are optional.

Matar ka nimona is a popular recipe that is prepared in most households in Uttar Pradesh. Every year during winters I prepare various recipes with matar and this matar ka nimona is one of them. Yes now we are in hot summers and I am sharing this recipe which has been in the drafts for too long.

It is usually prepared in winters as that time fresh peas are harvested. Matar ka nimona tastes best with fresh green peas. Though you can use frozen green peas if you cannot get fresh green peas.

Some more delicious Matar recipes that you can make are:

Recipe is very easy and uses the regular Indian spices and herbs. This matar ka nimona recipe gives you one of the tastiest nimona and can be relished with chapatis, bread or rice or pooris.

How to make matar ka nimona

1. In a grinder or blender jar, take ½ cup chopped onions, ½ teaspoon chopped ginger, 1 teaspoon chopped garlic and 2 green chilies (chopped).

making matar ka nimona recipe

2. Blend to a semi fine or smooth paste without adding any water. Remove the onion paste and keep aside.

making matar ka nimona recipe

3. In the same grinder jar, add 1 cup matar (green peas).

matar for making matar ka nimona recipe

4. Grind to a coarse paste. Do not add any water while grinding. Keep aside.

making matar ka nimona recipe

5. Take 2 tablespoons mustard oil in a pan and heat till it begins to smoke.

making matar ka nimona recipe

6. Lower the flame and add ¾ cup chopped potato cubes.

making matar ka nimona recipe

7. Begin to saute the potatoes on a low to medium flame.

making matar ka nimona recipe

8. Saute till the potatoes are golden. Remove on kitchen paper towels. Keep aside.

making matar ka nimona recipe

9. In the same pan, add 1 tej patta (Indian bay leaf), 3 cloves and ½ teaspoon cumin seeds. Let the spices crackle and splutter.

making matar ka nimona recipe

10. Now add the ground onion paste.

making matar ka nimona recipe

11. Mix well and begin to saute stirring often.

making matar ka nimona recipe

12. Saute till you see oil releasing from the sides and the paste becomes lumpy and starts gathering around itself.

making matar ka nimona recipe

13. Now add ⅓ cup finely chopped tomatoes.

preparing matar ka nimona recipe

14. Mix well and begin to saute the tomatoes.

preparing matar ka nimona recipe

15. Saute till the tomatoes soften and become mushy.

preparing matar ka nimona recipe

16. Then add ¼ teaspoon turmeric powder, ½ teaspoon Kashmiri red chili powder, ½ teaspoon coriander powder and a pinch of asafoetida (hing).

preparing matar ka nimona recipe

17. Mix the spice powders very well with the onion-tomato mixture.

preparing matar ka nimona recipe

18. Now add the coarsely ground fresh peas.

preparing matar ka nimona recipe

19. Mix the green peas with the rest of the onion-tomato masala.

preparing matar ka nimona recipe

20. Stirring often saute for 2 minutes.

preparing matar ka nimona recipe

21. Then add 3 tablespoons chopped coriander leaves. Mix again.

preparing matar ka nimona recipe

22. Add 1.5 to 2 cups water. You can add less or more water as required.

preparing matar ka nimona recipe

23. Season with salt.

preparing matar ka nimona recipe

24. Mix very well.

preparing matar ka nimona recipe

25. Cover the pan with a lid and simmer till the green peas are cooked. This takes about 10 to 11 minutes on a low to medium flame.

preparing matar ka nimona recipe

26. In between do check and stir. If the water looks less, you can add some more water. If planning to serve matar ka nimona with chapatis, you can add less water. If planning to serve with rice, you can add slightly more water.

preparing matar ka nimona recipe

27. Once the gravy is done, you will see oil floating on top and the peas will be cooked.

preparing matar ka nimona recipe

28. Now add the fried potatoes and ¼ to ½ teaspoon garam masala powder.

preparing matar ka nimona recipe

29. Mix very well and cook for a minute.

preparing matar ka nimona recipe

30. Lastly add 2 tablespoons chopped coriander leaves.

preparing matar ka nimona recipe

31. Mix well.

matar ka nimona recipe

32. Serve matar ka nimona hot with rotis, pooris or steamed rice. you can garnish with some coriander leaves while serving. Some lemon wedges can also be served with matar ka nimona.

matar ka nimona recipe
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matar ka nimona recipe

Matar ka Nimona

5 from 5 votes
An easy to prepare UP style matar ka nimona recipe. Its a popular recipe which is prepared in most households in Uttar Pradesh.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine North Indian, Uttar Pradesh
Course: Main Course

Servings 4
Units

Ingredients

to be ground

  • 1 medium onion, chopped, 75 grams or ½ cup chopped onions
  • ½ teaspoon chopped ginger, or ½ inch ginger, chopped
  • 1 teaspoon chopped garlic
  • 2 green chilies, chopped
  • 1 cup fresh green peas, 150 grams

other ingredients

  • 2 tablespoons mustard oil
  • 1 medium potato, or 100 grams or ¾ cup chopped potato cubes
  • 1 tej patta (indian bay leaf)
  • 3 cloves
  • ½ teaspoon cumin seeds
  • 1 medium tomato, finely chopped or 5 grams or ⅓ cup finely chopped tomatoes
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon kashmiri red chili powder
  • ½ teaspoon coriander powder
  • 3 tablespoons chopped coriander leaves
  • 1.5 to 2 cups water or add as required
  • ¼ to ½ teaspoon garam masala powder
  • 2 tablespoons chopped coriander leaves

Instructions

preparing onion paste

  • In a grinder or blender jar, take ½ cup chopped onions, ½ teaspoon chopped ginger , 1 teaspoon chopped garlic and 2 green chilies (chopped).
  • Blend to a semi fine or smooth paste without adding any water. Remove the onion paste and keep aside.
  • In the same grinder jar, add 1 cup matar (green peas). Grind to a coarse paste. Do not add any water while grinding. Keep aside.

sautéing potatoes

  • Take 2 tablespoons mustard oil in a pan and heat till it begins to smoke. Lower the flame and add ¾ cup chopped potato cubes.
  • Begin to saute the potatoes on a low to medium flame. Saute till the potatoes are golden. Remove on kitchen paper towels. Keep aside.

making matar ka nimona

  • In the same pan, add 1 tej patta, 3 cloves and ½ teaspoon cumin seeds. Let the spices crackle and splutter.
  • Now add the ground onion paste. Mix well and begin to saute stirring often.
  • Saute till you see oil releasing from the sides and the paste becomes lumpy and starts gathering around itself.
  • Now add ⅓ cup finely chopped tomatoes. Mix well and begin to saute the tomatoes.
  • Saute till the tomatoes soften and become mushy.
  • Then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder and a pinch of asafoetida (hing).
  • Mix the spice powders very well with the onion-tomato mixture.
  • Now add the coarsely ground fresh peas.
  • Mix the peas with the rest of the onion-tomato masala. Stirring often saute for 2 minutes.
  • Then add 3 tablespoons chopped coriander leaves. Mix again.
  • Add 1.5 to 2 cups water. You can add less or more water as required.
  • Season with salt. Mix very well.
  • Cover the pan with a lid and simmer till the green peas are cooked. This takes about 10 to 11 minutes on a low to medium flame.
  • In between do check and stir. If the water looks less, you can add some more water. 
  • If planning to serve matar ka nimona with chapatis, you can add less water. If planning to serve with rice, you can add slightly more water.
  • Once the gravy is done, you will see oil floating on top and the matar will be cooked.
  • Now add the fried potatoes and ¼ to ½ teaspoon garam masala powder. Mix very well and cook for a minute.
  • Lastly add 2 tablespoons chopped coriander leaves. Mix well.
  • Serve matar nimona hot with rotis, pooris or steamed rice. 
  • While serving you can garnish with some coriander leaves. Some lemon wedges can also be served with matar ka nimona. 

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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